Jamaica me crazy, mon!
You probably are thinking, yeah, he has to be crazy to really follow through with a recipe this complicated.
Yes, I must admit it is very involved, but when you get on a roll, there is nothing that can stop you, and afterward you feel so accomplished.
In this recipe, traditional Jamaican Jerk flavors are combined with barbecue sauce, which isn’t that unusual on the island, though they tend to opt for the dry rubs. The sauce, since it is added in the last 15 minutes of grilling, adds a delicious crust to the ribs.

I love cheese, and what makes these biscuits even better is there’s not only cheddar in them, but, dill and paprika, too.
What more do you need in a biscuit?
That was a rhetorical question, because this quick bread has it all.
This would go amazingly with a nice bowl of hot chili and a good old-fashioned root beer.
I believe it pairs well with chili because it has paprika in it, and the paprika would really accent the spice in the chili.

Come with me on an adventure to the steamy Indonesian jungles of Bornio, where exotic spices and fruits are abundant.
This is where we're taking our taste buds today.
Since Borneo isn't inhabited by many people, I really don't know for sure if this is what they would eat there, but I was thinking about Bornio and I got inspired by this mysterious island.

This sweet, creamy, delectable dessert is awesome.
It is my simple Italian take on the traditional Indian rice pudding.
We enjoyed the pudding while watching The Amazing Race, which took place in India Sunday night. I love that show.
I would love to be on that show, traveling the world.
Anyway, this pudding is so rich and filling you will definitely want to save room for it after dinner.

This flatbread recipe is not completely my own because I adapted it from a Good Housekeeping magazine recipe.
Kudos to the creator of this thrilling-to-the-taste buds recipe.
The Dijon makes it tangy and exciting, while the pears gives the dish a sweet mellow aspect. The turkey brings to the table the good old-fashioned smoked flavor, and the Gouda gives it a real creamy touch, though slightly bitter at the same time.
Although Gouda isn’t Italian (it’s Dutch) it just happens to be one of my absolute favorite types of cheese.

Top o’ the mornin’ tae ya!
This is an auld dish that I call Blarney Beef.
Although this dish isn’t a traditional meal from the Emerald Isle — it has French influences — it is still amazing.
The bleu cheese topping on the steak is creamy, and along with the port, mustard and lemon juice, really packs a flavorful punch.
Port is a red wine mixed with brandy.
Long ago brandy was added to wine to keep it from spoiling during shipping from France to Portugal.
That is why it called port.
Blarney Beef
Ingredients: